Saturated grain (suspended on a SS perforated false-bottom) is placed in a state of 'balanced equilibrium' within the mash with liquid above and below. Circulation during the mash is smooth and without aeration. Liquid flows to the top inlet of the kettle and is distributed in a uniform pattern to the grain bed. Temperature within the mash is held to a remarkably close tolerance from top to bottom as liquid is continuously blended.
BREW-MAGIC RIMS (recirculating) efficiency creates a no-stir, highly managed and repeatable brewing environment. Grain remains undisturbed and serves as a static-filter to clarify the wort during circulation. The kettle is tough with excellent heat retention yet is easy to clean and disconnect for cleaning. All disconnection points are sanitary tri-clamp design. Sabco equipment is constructed using only 'sanitary-weld' technology.
The onboard V350MS touch-screen controller receives temperature data from a specifically designed thermocouple probe which is in direct contact with the wort flow at the Mash Kettle outlet. Response time is immediate and extremely accurate.
A second analog design thermometer is installed at the Mash outlet for redundancy purposes. This gauge can be calibrated by the brewer.
During the sparge operation, use Valve 2 to direct the richest wort from the bottom of the Mash kettle over to the boil. At the same time, the brewer may direct prepared sparge water from the HLT vessel, via the pump, to the top of the mash kettle.
Flow rate into the boil as well as the sparge flow rate to the mash are completely controllable by the brewer.
Like the Mash kettle, the Boil has sanitary-smart tri-clamp (TC) fittings at all disconnect points. Easy to move, disconnect, clean and remount for your next batch.
The sight-class is shatterproof and calibrated for both gal. and Liter increments. The TC removable siphon will drain the kettle dry. Brewers may use a false bottom if desired to assist in separating clean wort from hot break.
SABCO uses a sanitary, heavy duty, tri-clamp ball valve at this location. It can be completely disassembled for cleaning if desired. Direct boiling wort via the Mash kettle's internal siphon to your chiller through this valve.
The Brew-Magic System is both CSA as well as CE certified for safety. These heavy-duty, stainless, lockable casters are part of this safety system. Use them to ensure a stable, unmovable platform while brewing. At the end of your brew-day, you'll discover that moving the Brew-Magic System is quick and easy.
Liquid may be moved to the mash from two (2) sources. Either the Mash kettle or the HLT kettle. During the mash, RIMS recirculation occurs when liquid is moved from the Mash kettle to the pump, then from the pump back to the Mash kettle. At this time, Valve 4 is fully opened to be sure that the pump remains flooded.
Brew-Magic has 3 independent ball-valves to handle the gas flow to each of 3 respective burners (boil, mash, and HLT). The brewer has full control over both flame size and quality by adjusting the ball-valve as well as the gas/air mix vent located at the front of each burner. Brew-Magic utilizes a low pressure gas system with a CSA/CE certified appliance regulator. For safety, an emergency gas shut-off solenoid valve is connected to the system's emergency stop button.
Liquid that is flowing from either the HLT or from the bottom of the Mash kettle will pass through valve 5 before reaching the top inlet of the Mash. By adjusting the 'return' flow rate using this valve, the brewer assures best RIMS efficiency, while maintaining the desired 'balanced-equilibrium' throughout the mash kettle with liquid above and below the grain-bed.
The Brew-Magic V350MS is certified for indoor commercial usage with both CSA & CE safety certifications. For this reason, the gas system uses an appliance design regulator, low pressure manifold, and has a built in solenoid valve that shuts off the gas flow automatically if the emergency stop button is activated.
MagicSoft Technology and the V350 PLC track and record brewer activities while brewing. This datalog of information including temp. settings, step timing, pump activations, brewer notes, graphics, etc. is saved with your desired file name to an onboard SD card. This file can be used directly or moved for editing, renaming, and analysis both to and from your laptop via the USB outlet.
The nema style gasketed enclosure houses all electronics (including the Unitronics V350MS PLC) in a water tight compartment. The heat exchanger and pump are also located within the child-safe panel door. All frame surfaces as well as the enclosure are powder coated (baked enamel) for rugged long-term wear and good looks.
For your protection, the emergency stop button will immediately disconnect power to all electronics except for the PLC. Likewise, it will also de-activate the electronic solenoid and stop the flow of fuel gas to all 3 burners.
In pursuit of Perfect Repeatability, SABCO employs the truly amazing Vision 350 controller by Unitronics with the Brew-Magic System. This cutting edge electronics system provides the latest in controller design including a 3.5" touch-screen display with 256 colors.
SABCO provides a comprehensive package of onboard programming including our exclusive MagicSoft™ Technology which allows exacting acquisition and maintenance of brewer selected temperatures, activities, notes, clock times and graphics. Data is saved by file name by the brewer for editing to a laptop via USB or directly from the onboard SD card.
Designed by professionals for professionals to advanced amateurs who are ready to improve their skills. Features such as this have made the Brew-Magic V350MS the most 'popular-pilot' system globally.
Brewing and sparge water is prepared using the HLT kettle. Notice the calibrated sight glass and easy to read 3" dial thermometer. All connections both inside and out utilize sanitary weld technology and brewer preferred tri-clamp disconnects.
This is a rugged vessel that's easy to dismount with smooth handles. A 6 inch banjo style burner is used below while thicker body walls hold the temperature well. A beautiful stainless lid is included.
Liquid may be moved to the mash from two (2) sources. Either the Mash kettle or the HLT kettle. During the initial filling of the mash as well as during sparge operations, water is moved from the HLT to the top of the Mash kettle. Valve 3 will be fully opened to the pump to be sure that it remains flooded. Valve 5 will then be used to adjust the desired flow rate.
The project’s original purpose was to ‘design away’ those brewing characteristics previously determined to be less than repeatable for small batch brewing operations. Procedural as well as mechanical aspects of beer production were each considered, and in turn ‘re-developed’ to eliminate inconsistencies. These included wort handling technique, temperature control, stratification issues (heat layering), hot- side aeration, caramelizing, stirring effects and brewer recipe recall. The system employs specific RIMS (recirculating infusion techniques which are modified to limit inconsistent brewer activity and less than repeatable activities.
Pubs and Micros which were appearing around the country were busy attempting to develop recipes that could help them ‘stake a claim’ in the newly forming craft brewing business. Brewers have always been interested in using less expensive, small scale systems for recipe experimentation purposes. Obviously a 10-15 gallon experiment is far less costly than a 500 gallon version of the same thing.
Cost savings like this certainly permits more freedom to try alternate ideas to finely tune recipes to perfection. The use of large brewing systems for such purposes typically resulted in the discarding of huge quantities of undesirable product as well as a huge monetary loss in the process. The search for a truly repeatable small batch pilot brewing system was underway.
At the same time and in similar fashion, home brewers were arming themselves with stove pots and plastic coolers in an attempt to re-create last year’s favorite holiday brew. In spite of a well written recipe however, brewing an exact duplicate of the original beer was highly improbable. Home-brewers simply could not make the same product twice in a row!
‘Small-Batch’ brewing with ‘small batch’ repeatability was not to be found.
After 5 years of trial, 4 prototypes and laboratory testing by brewing scientists, the development of the first Brew-Magic System changed it all! Repeatable, predictable brews were not only possible, but also easy to perform.
The Brew-Magic ‘Pilot Brewery design is quite special. Repeatable small batch brewing is difficult because damages to the wort and grain happen easily when temperature controls, wort handling and brewer enthusiasm can produce subtle variables with each brewing session. Professional tolerances for such alterations to a known recipe are near zero … particularly when recipe development is underway. The Brew-Magic was designed to eliminate all such variables. For this reason it is commonly found in the laboratories of breweries of all sizes.
The concept of RIMS was proven with this system. The original goal was to create a pilot brewery for professional brewers. Repeatability demanded a ‘hands-off’ static filter, grain bed with perfect temperature control. Wort is placed in motion, not grain. Your perfectly milled husk is left undisturbed and undamaged by stirring. The wort is carefully handled, never caramelized. The mash kettle demonstrates zero stratification of heat. Amazing repeatability was finally achieved after 5 years of prototyping. The flow rate was calculated over heating elements. The shape of the convex kettle bottoms was deliberately chosen. Even the pump impeller is specific.
The Brew-Magic is not a simple gravity tree that hoists hot water over the user’s head. Nor is it a simple, shiny ‘Polar’ pot brewery that’s designed more to look impressive than be impressive. Brew-Magic is heavy-duty, mobile and smart. Easy to clean with kettles that can be easily dismounted and carried to your clean-up station. Repeatability is everything when it comes to competitive professional quality brewing. Go with a brewery that was designed by professional brewers and brewing scientists, not by amateurs or hobby enthusiasts. How does Brew-Magic compare with other systems? There really is little comparison. It’s simply in a class by itself.
In a 2 word answer…Absolutely NOT!
Caramelization, hot side aeration, wort handling, temp control, sparge agitation, husk degradation by stirring, etc. etc. , were the very first issues on the minds of the designers who wished to create a ‘variable-free’ pilot system for recipe development many years ago. Caramelization is a function of flow ratios across any heat source. ( not just a heating element ).. In our case the heat exchanger chamber is completely flooded and in constant motion across a low wattage element. This element is deliberately slow because it’s used only for fine tuning the desired “set-point” or requested temperature of the wort. Combined with the on-board thermal controller, the accuracy is amazing without harming the wort in any way. You can caramelize wort by using a simple burner. Wort touching a hot surface is all you need. All brewing systems have heat sources. The Brew-Magic utilizes the ‘Magic’ of recirculation (RIMS) to keep the wort in motion over these surfaces and out of harms way.
The Brew-Magic System is custom made to your order, but Sabco typically has several in mid-construction at all times to meet expected demands. Current availability depends upon several factors and we’ll be able to provide the best answer with a simple email to: firstname.lastname@example.org. If you have a deadline to meet, call us and we’ll do the best we can to meet it.
The new Brew-Magic V350MS System, uses commercially preferred Tri-Clamp disconnects at all kettle connections. To remove the Mash Kettle, simply disconnect the Mash Kettle and slide the unit off the top deck and discard the grain. Rinse out the remaining residue with a hose. Inside the Mash and Boil kettle you’ll find a Tri-Clamp siphon and a false bottom. Both are removed easily for cleaning and inspection. Scrub out the kettles using a mild detergent or caustic. ( Many brewer cleansers are available ). Reconnect the kettles and using the system pump, recirculate a dilute caustic rinse solution through the brewery from kettle to kettle. This cleans out the entire plumbing system. Rinse and finish, if you desire, with a ‘no-suds’ sanitizer. Periodically remove and inspect the heating element and perform any necessary minor cleanup. Keep in mind that cleaning is the only variable left in this commercial quality, repeatable brewery. Write your procedure down and be sure to do it the same way every time.
Brew-Magic Systems are found all over 20 countries around the world. We can prepare your shipment in a safe overseas crate for shipment anywhere. Such a crate will weigh approx. 600 lbs. depending upon your total order. You’ll need to contact a local ‘agent’ or ‘freight-forwarder’ who will help you with customs clearance in your country. Sabco can deliver the unit to your door and provide you with the details and freight costs for importation. Sabco can also simply forward the unit to your preferred port of export here in the USA and you can have your agent handle the rest. Brew-Magic requires 120 volt, 60 cycle. We offer step-down transformers for the simple conversion to meet your local electric standards. Shipping out of the USA is easy.
It was designed and extensively tested by master-brewers and the late, great brewing-scientist Dr. George Fix himself (author of Principles of Brewing Science). Their goal was to create a precise, repeatable all-grain brewery to serve as both a pilot system for dependable recipe development, as well as a small batch production brewery for the advanced amateur or professional brewer.
After five years of prototyping and testing Brew-Magic was further developed and marketed by Sabco. The system is rich with user friendly controls, careful wort handling characteristics, microprocessor/PLC controlled mash temperatures, and stainless sanitary welded construction. Brew-Magic Brewing System is currently the most desirable small batch pilot system in use today.
Over 2, 000 are in current use both commercially and privately, in over 20 countries globally. You’ll find them in large brewer laboratories, university food science departments, micros, pubs, ‘Brew-on-Premise’ establishments, restaurants, advanced home-brew clubs, and ‘hobby-havens’ everywhere!
The ‘Brew-Magic Methodology’ for wort handling is world renowned! The applied techniques with this system have proven themselves for over 20 years and continue to set the standard for pilot system high quality and repeatability. Small batch production is particularly vulnerable to brewer ‘over-control’. Semi-automation allows perfect, repeatable control with minimal brewer involvement and unintentional inconsistency.
For more information about the advantages of using Sabco’s Brew-Magic Brewing System, please contact us today!
Twenty years of continuous field studies worldwide has resulted in an equally continuous program by Sabco for improving this already ‘proven’ brewing system.